Saturday, January 7, 2012

Smoked Salmon, Poached Eggs and Asparagus


150g smoked salmon
150g green asparagus
2 medium sized eggs
2 slices sour dough bread
1 litre water
50ml vinegar
salt and pepper


  1. Bring half the water to boil in saucepan. Poach the asparagus for 2 minutes. Drain and set aside. Discard water.
  2. Bring the remaining water to the boil and add the vinegar. Crack an egg into a bowl and gently lower the egg to poach in the boiling water for 3 minutes. Using a slotted spoon, remove the egg from the water. Repeat with remaining egg.
  3. Meanwhile toast the sourdough bread. Butter.
  4. Divide the asparagus, egg and salmon onto toast. Season with salt and pepper. Serve.
How to poach eggs like a chef:
  1. Tear a square of cling film. Drizzle with oil, and spread with your fingers to evenly grease. Lay into a small cup or bowl, overhanging the sides. Break the egg into the cling film and pull the plastic up to gather it around the egg.
  2. Expel all the air around the egg, and twist the cling film to shape the egg. Tie the plastic, sliding the knot down close to the egg to preserve the shape. Place into a pan of simmering water and poach until the white has set but the yolk is still runny.
  3. Lift from the water and, using scissors, carefully cut the cling film below the knot. Gently peel away the cling film.
Reference from: Masterchef Australia, The Cookbook Volume One page 62

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